Warm Up With Herbal Soups

Image via Wikipedia

These Recipes came from the Herb Companion Newsletter
Nothing takes the chill out of a dark evening like a steaming bowl of stew and a fresh loaf of bread. 
• Chicken and Parsley Noodle Soup
• Arugula, Potato, Chive and Leek Soup
• Herbal Cabbage Soup with Turkey Sausage
• Beef and Root Vegetable Stew with Rosemary Dumplings
• Seafood Cioppino
Online Exclusive Recipe:
• Split Pea and Winter Squash Soup
The winter forecast calls for deliciously healthy, hearty soups and stews, especially since soup season involves flavorful herbs such as rosemary, sage, oregano and thyme. Virtually any kind of culinary herb is suitable for soup—either featured as a solo act or as a tasty combination of herbal flavors. From the simple to the sublime, seasoning herbs are as foundational to a soup’s overall flavor as a tasty stock.
A steaming bowl of homemade soup can be simmered to perfection and then served, or prepared the day before so it’s ready and waiting to be served at your convenience. In fact, homemade soups and stews are the kind of comfort meals that actually taste better when made a day or two in advance, refrigerated and then reheated just before serving. Allowing the ingredients more time to marry is an excellent way to maximize their flavors for an even greater taste sensation.
What’s more, homemade soups and stews provide the whole- food essentials needed to energize and replenish your body during winter, especially with ingredients such as complex carbohydrates and complete proteins in the form of legumes, whole grains, lean meats, roots and other fresh winter vegetables. So go ahead and simmer up a delicious dimension of herbal-infused soups and stews. The aroma alone is guaranteed to arouse anyone’s appetite.
Page: 1 | 2 | Next >

Related articles

• What Ingredients Should You Always Have at Home to Make a Simple Soup? (blogcritics.org)
• Recipe Linky: Delicious Fall Soup Ideas (momblognetwork.com)

Warm Up With Herbal Soups

Image via Wikipedia

These Recipes came from the Herb Companion Newsletter
Nothing takes the chill out of a dark evening like a steaming bowl of stew and a fresh loaf of bread. 
• Chicken and Parsley Noodle Soup
• Arugula, Potato, Chive and Leek Soup
• Herbal Cabbage Soup with Turkey Sausage
• Beef and Root Vegetable Stew with Rosemary Dumplings
• Seafood Cioppino
Online Exclusive Recipe:
• Split Pea and Winter Squash Soup
The winter forecast calls for deliciously healthy, hearty soups and stews, especially since soup season involves flavorful herbs such as rosemary, sage, oregano and thyme. Virtually any kind of culinary herb is suitable for soup—either featured as a solo act or as a tasty combination of herbal flavors. From the simple to the sublime, seasoning herbs are as foundational to a soup’s overall flavor as a tasty stock.
A steaming bowl of homemade soup can be simmered to perfection and then served, or prepared the day before so it’s ready and waiting to be served at your convenience. In fact, homemade soups and stews are the kind of comfort meals that actually taste better when made a day or two in advance, refrigerated and then reheated just before serving. Allowing the ingredients more time to marry is an excellent way to maximize their flavors for an even greater taste sensation.
What’s more, homemade soups and stews provide the whole- food essentials needed to energize and replenish your body during winter, especially with ingredients such as complex carbohydrates and complete proteins in the form of legumes, whole grains, lean meats, roots and other fresh winter vegetables. So go ahead and simmer up a delicious dimension of herbal-infused soups and stews. The aroma alone is guaranteed to arouse anyone’s appetite.
Page: 1 | 2 | Next >

Related articles

• What Ingredients Should You Always Have at Home to Make a Simple Soup? (blogcritics.org)
• Recipe Linky: Delicious Fall Soup Ideas (momblognetwork.com)

Rolled Fondant Icing

I have been asked to make and decorate a cake OUCH !!! not my specialty lol. So I have come up with an idea to decorate my cake with Fondant Icing ( cause I am really bad at making icing look nice).
 Then I will just decorate with some flowers , I probably will go see my local Florist and see what he has to offer of simply buy a bouquet from the grocers ,We'll see.
 Anyways here is a recipe for the fondant '

If anyone tries this please comment on your success , I will be sure to do the same and add pictures
.
___________________________________________________________________________
Rolled fondant can be rolled over a large work surface and placed over cakes and fruitcakes and coloured fondant is often shaped to make fondant flowers.

If you're not experienced with working with fondant, experiment with the recipes to see where they lead you.

Making fondant is a little like playing with playdough. Fondant making can be fun and fondant frosting can be a new artform - especially if you are new to it.

If you're planning to make your own wedding cake, both these fondant recipes may come in handy.

1. Fondant Icing Recipe

This Fondant icing is used to glaze petit four frais. It can be flavored and coloured. Knead then flavour and colour as desired, roll out, cut and dip in chocolate or roll and dip in garnishes or in chocolate.
2 c sugar
2/3 c water
1 T glucose (no substitutions)
Prep: Sprinkle a large slab of marble or a large, heavy, smooth surfaced baking sheet with cold water.
Over medium heat, stir very gently sugar, water and glucose in heavy saucepan until the sugar has dissolved. Increase temperature and bring to boil. Cover pot and boil for three minutes.
Remove lid and place in candy thermometer. Continue to boil until the temperature reaches 240°F, soft ball stage. Remove from heat and immediately dip the bottom into cold water to stop cooking.
Pour this hot syrup onto the prepared marble and leave to cool for a couple of minutes. Using a damp metal spatula or metal scraper, lift the edges of the syrup and fold back into the center.
Keep doing this until the mixture turns glossy, and is pale yellow in color. Then use a heavy wooden spoon to work the mixture in a continous figure eight for about 5 to 10 mintues.
Keep doing this action until the mixture turns white, is crumbly and stirring with the spoon is extremely difficult. Moisten hands and knead the fondant for about 5 to 10 minutes, or until the mixture feels moist and is perfectly free of lumps.
Use the metal scraper to lift the fondant if it sticks to the surface. Form the fondant into a ball and place in on a moistened plate. Cover with damp cloth, and leave it in a cool place for 12 hours to ripen.
Dust your work surface with sifted powdered sugar, and place the fondant on that. Press it out flat. If coloring, make slits in the fondant and drop the colouring into those slits. Knead well and use as desired.

2. Rolled Fondant Recipe

Rolled fondant is the fondant that can be rolled over a large work surface and placed over cakes and fruitcakes. It can be shaped and can be coloured.
1 1/2 t plain gelatin
1/8 c water
4 c powdered sugar
1/4 c light corn syrup
1 1/2 t glycerine
Vegetable oil, for oiling hands and spatula
Sprinkle gelatin over water in small saucepan. Let sit for 5 minutes, then over low heat stirring frequently, stir to dissolve gelatin. Cover saucepan to keep warm.
Place the sugar in a large bowl and make a well in the center. Add corn syrup and glycerine; do not mix in. Pour the warmed, dissolved gelatin into the well over the top and mix in with a lightly oiled rubber spatula or wooden spoon.
Mix until the dough is too stiff to stir. Because the dough will be very sticky, oil hands with a small amount of oil. Knead dough until of the sugar is incorporated.
Transfer to a lightly oiled surface and continue to knead until smooth and satiny. This will be the texture of clay. If the fondant is too dry, add in a few drops of water and if it is too dry, add in a bit of powdered sugar.
Shape the fondant into a ball, flatten slightly and wrap well in plastic wrap. Let rest for 20 minutes before rolling and using.

Related articles

• A Couple of Cake Decorating Ideas (notecook.com)
• How to Apply Edible Cake Art (plentyonyourplate.com)
• Every inside joke should be wrapped in fondant for your birthday. (ask.metafilter.com)
• 
  There are a lot of ways to decorating wedding cakes. What this page is about is decorating your wedding cake with fresh flowers.
  The type of fresh flowers that can be used to decorate your wedding cake are :
• roses
• pansies
• petunias
• easter lilies
• tiger lilies
• daisies
• orchids, etc.

But make sure that these flowers are not sprayed with pesticides. Or else you can't eat them. People have the tendency to believe that whatever is served on plates, they are eatable.
That's why it is also a good idea to use edible flowers. Edible flowers are like carnations, chrysanthemums, dandelions, fuchsias, gardenias, gladiolus, hibiscus, jasmine, lavender, pansies, marigold, lilac, primrose, violet, etc.


It is also a good idea to match the flowers of your bouquet to the flowers for your wedding cake decoration. That way, everything seems to be in-theme.
But, how do you decorate the cake using fresh flowers?
Good question.
There are several ways to decorate the cake.

• the easiest way is to sprinkle flower petals all over the cake.

• have the cake tier made of flowers.

• place a bouquet of flowers on top of each tier.

• place a cascade of flowers on the top tier and have the flowers flowing down to the bottom tiers.

• place flowers on the side of each tier, surrounding the cake.

Depending on your preference, you can choose how you want to decorate your wedding cake.
If you do not prefer fresh flowers, here are other alternatives to decorating wedding cakes with flowers:

• use gumpaste to make the flowers. Gumpaste is like candy clay, can be shaped into flowers. When it dries up, it is strong and holds into place.

• use marzipan to make the flowers.

• use fondant to make the flowers.

• still use fresh flowers but have them sugared. Basically, you just paint the fresh flowers with egg whites and sprinkle with fine sugar.

•  

Rolled Fondant Icing

I have been asked to make and decorate a cake OUCH !!! not my specialty lol. So I have come up with an idea to decorate my cake with Fondant Icing ( cause I am really bad at making icing look nice).
 Then I will just decorate with some flowers , I probably will go see my local Florist and see what he has to offer of simply buy a bouquet from the grocers ,We'll see.
 Anyways here is a recipe for the fondant '

If anyone tries this please comment on your success , I will be sure to do the same and add pictures

Headache Remedy Tea

Click to Purchase

Developed for a customer who gets migraines, this blend of Lavender, Peppermint and Spearmint is fragrant and soothing to the spirit and the nerves.
The gentle, floral fragrance of the Lavender is relaxing and soothing, while the vapors from the mints help to clear the head.
Internally, mint is a vaso-dilator, relieving the tightness and constriction of the bloodvessels in the body (especially in the head) allowing the blood to flow more freely. Since a major cause of headache is constriction of the bloodvessels, this is a big help.
Mint, along with Lavender, is also a muscle relaxer, thus lessening the tension in the head and neck region - another main cause of headaches.
And, since it is totally caffiene-free, there is no chance of a caffiene-induced worsening of the headache, or of a rebound effect.
Ingredients: French "Super-Blue" Whole Lavendar Blossoms, Spearmint and Peppermint Leaves, Rose Petals.
Use 1 Tablespoon per 16-24oz pot.
Use Very Hot (195ºF) Water.
Steep for 3 to 5 minutes
Caffiene Free

Headache Remedy Tea

Click to Purchase

Developed for a customer who gets migraines, this blend of Lavender, Peppermint and Spearmint is fragrant and soothing to the spirit and the nerves.
The gentle, floral fragrance of the Lavender is relaxing and soothing, while the vapors from the mints help to clear the head.
Internally, mint is a vaso-dilator, relieving the tightness and constriction of the bloodvessels in the body (especially in the head) allowing the blood to flow more freely. Since a major cause of headache is constriction of the bloodvessels, this is a big help.
Mint, along with Lavender, is also a muscle relaxer, thus lessening the tension in the head and neck region - another main cause of headaches.
And, since it is totally caffiene-free, there is no chance of a caffiene-induced worsening of the headache, or of a rebound effect.
Ingredients: French "Super-Blue" Whole Lavendar Blossoms, Spearmint and Peppermint Leaves, Rose Petals.
Use 1 Tablespoon per 16-24oz pot.
Use Very Hot (195ºF) Water.
Steep for 3 to 5 minutes
Caffiene Free

Fruit Cordials

I found these wonderful recipes in the Herb Mentor website.

Check them out You will find many good tips about Herbs over there!
There are three main steps to making cordials.
Steeping - in this step, the ingredients are steeped in the alcohol (usually vodka or brandy, but you can try anything you like).
Sweetening - typically a sugar syrup is used, but maple syrup is a great substitute.  Honey can also be used.
Aging - The flavors all improve tremendously with age.  Generally 2 to 4 weeks is good.  I like to leave mine longer, if possible.
 
Here are some recipes to get you going:

 Wild Blackberry Cordial- Christy Sarles (radicalweeds.com)
Pick enough berries to fill a clean glass jar in the size of your choice at least a third, and up to a half, full. I use about two quarts of berries for a gallon of cordial. If those lovely wild blackberries don't grow in your neighborhood, you can substitute raspberries or blueberries. The little wild blueberries will give your cordial a more intense flavor than the larger cultivated ones, but either way blueberries are relatively tough-skinned and you will need to macerate them - crush or grind coarsely - before adding the other ingredients.
Fill the jar to the top with equal parts of maple syrup and brandy. I usually use E&J brandy, but any decent variety of 80 proof brandy will do fine. As for the maple syrup, I like the dark, late-season Grade B syrup because it has the strongest maple taste and contains more minerals than the three lighter Grade A syrups produced earlier in the sugaring season. You can use whatever grade of maple syrup you prefer, but please make it real. Don't use the artificial stuff!!
Put the cover on the jar and shake to mix. Label, date, and leave the fruit to infuse for at least 10 days, and up to 6 weeks. Shake occasionally when you think of it. Strain out the fruit (marvelous over ice cream) and decant the cordial into glass jars or bottles. Keeps for years without refrigeration - but I guarantee it won't last that long!
Peach Cordial, Christy Sarles
Cut unpeeled peaches in quarters, and add them to a wide-mouth glass jar. Pits optional. Fill the the jar with brandy, to cover the fruit. (I use E&J brandy, which has no preservatives,although as a child of the 60s it still galls me to buy Gallo...). Anyway, let it sit, shaking it up occasionally, until the peaches lose their color and start looking mushy. Then, depending on where you are in the season, you can either proceed to the sweetening stage or strain and pour the brandy over a new batch of fresh peaches (and pits) for a more intense peach flavor.
When you're ready to sweeten and bottle, strain out the fruit and add the ginger syrup -- a quart per gallon, or more to taste. Start with a basic simple syrup recipe -- 2 parts water to 1 part sugar (demerara is my preference). Add sliced, unpeeled ginger to taste. I like it HOT, so I use LOTS of fresh ginger -- at the very least a cup.
Simmer/boil for 15 minutes or so til it thickens up, let it cool with the ginger in it, then strain and add to the peach brandy. Decant to smaller bottles as needed.
Pear Cordial, Christy Sarles
Use the basic fruit/brandy/maple syrup cordial recipe with either peaches or pears (or any other fruit), using 1/2 fruit and the rest equal portions of brandy and maple syrup -- or more or less of either one depending on how sweet you like it. I always look out at yard sales for pretty little bottles to fill up with summer cordials for winter solstice gifts -- a little bit of midsummer in midwinter!
Kahlua Recipe, Susanna Reppert (therosemaryhouse.com)

• 2 C water
• 2 C sugar
• 1/2 C dry instant coffee (a dark roast is best)
• 1 fresh vanilla bean, chopped
• 1-1/2 C vodka

Slice open and scrape the vanilla bean into the water. The more you scrape/chop the bean the more flavor you will release. Boil the water, sugar and vanilla bean together for 10 minutes. Turn off heat and slowly add the instant coffee and keep stirring.
Allow to cool and combine this sugar/coffee/vanilla syrup with the vodka. It tastes yummy right away but improves and mellows as it ages. If you want a cleaner product strain out the vanilla particles. If you want an even smoother taste add 1 t glycerin to the finished blend. Yield: about 4 cups.
Tip: Drizzle over ice cream. Oh my goodness....
 
Tea Liqueur, Susanna Reppert

• 1 T good quality tea leaves, we like earl grey or darjeeling
• 1 ½ C vodka
• ½ C sugar syrup
• Steep the leaves in the vodka for 24 hours only.
• Strain, filter, and add sugar syrup. Ready in 24 hours!

It's Berry Good, Susanna Reppert

• 10 oz package of berries, strawberry, raspberry or any berry (fresh or frozen)
• 1 ½ C Vodka
• ¼ C sugar syrup
• Steep berries and the juice in the vodka for one week.
• Strain and filter.
• Taste and add sugar syrup as needed.

Note: Many frozen berries are pre-sugared.
And some of my own personal favorites:
Elderberry Cordial

• 1pint fresh elderberries OR 1 cup dried berries
• 1 pint 80 proof brandy
• 1 pint Maple syrup
• 3-5 cinnamon sticks
• a few slices of fresh ginger
• 2 cardamom pods
• the zest of one lemon

Put elderberries in a quart jar & muddle well.  Add cinnamon sticks.  Then add equal parts brandy & maple syrup until the jar is full.  Cover tightly.  Macerate for 6 to 8 weeks, shaking gently every few days.  Strain & bottle.
Chocolate Cherry Cordial

• 2 pints pitted sour cherries
• 1/2 cup cacao nibs
• 1 vanilla bean
• 1 qt brandy
• 1 qt maple syrup

Muddle cherries in 1/2 gallon wide-mouth jar. Add cacao chips, brandy & maple syrup.  Stir well.  Put on the lid and wait.  This needs to age for 6 weeks.
Nectar of Venus Cordial
This beverage needs to be made up early in January for use mid- February, but it will be worthwhile. The flowers give it a beautiful deep pink color, and can be served with ginger ale and lime slices.
The following ingredients should be placed in a ½ gallon jar with a tight fitting lid that allows for shaking. Be sure to label and date the jar. Put out of sunlight while it sits for 1-6 weeks. Shake occasionally. All herbs and flowers are dry.

• 1 fifth of good quality vodka ½ c red rose petals
• ½ c hibiscus flowers ½ c rose hips
• ½ c spearmint ¼ c granulated orange peel
• ¼ c cinnamon bark chips

After sitting this mixture is ready to decant. Strain through fine cheesecloth or muslin into a pitcher large enough to also hold the additional 5 cups of Grand Marnier and simple syrup (below).

• 1 c Grand Marnier
• 4 c simple syrup made from 2 c water, 2 c sugar.
• 1 T either rose water or orange blossom water.

 
Add these ingredients to the vodka mixture and blend well. Allow this to rest for a couple of weeks so that the flavors can become well acquainted. Pour into beautiful bottles, cork, label, and enjoy.
Lavender Limoncello

• Zest from 10 lemons
• 1 fifth vodka
• 1 cup lavender buds
• 3 cups sugar
• 4 cups water

1. First infuse the lavender in the vodka for 24 hours.  Strain.  If you leave the lavender longer, it gets too medicinal for my tastes.
2. Next, infuse the lemon zest in the vodka for one week, and strain.
3. Make a simple syrup with the sugar and water, boiling gently for 15 minutes without stirring.  Cool well, and add the infused vodka.  Allow this mixture to steep together for at least 2 weeks.  Serve ice cold.
4. Substitute rose geranium leaves for lavender buds for a real treat!

Related articles

• A Good Appetite: Spiking Summer Fruit in Order to Preserve It (nytimes.com)
• From Bushel to Bottle: 360 Vodka Distills the Best of Mother Nature with the Release of Six New Flavors (prnewswire.com)
• Recipe: Caramelized Apple Pancake Syrup (christiescorner.com)

Fruit Cordials

I found these wonderful recipes in the Herb Mentor website.

Check them out You will find many good tips about Herbs over there!
There are three main steps to making cordials.
Steeping - in this step, the ingredients are steeped in the alcohol (usually vodka or brandy, but you can try anything you like).
Sweetening - typically a sugar syrup is used, but maple syrup is a great substitute.  Honey can also be used.
Aging - The flavors all improve tremendously with age.  Generally 2 to 4 weeks is good.  I like to leave mine longer, if possible.
 
Here are some recipes to get you going

Surprising Health Benefits of Watermelon

I found this Article in Care2 Newsletter

Surprising Health Benefits of Watermelon

posted by Terri Hall-Jackson Aug 1, 2010 4:03 pm

 

Some foods are fun to eat, and watermelon is definitely one of them.  That triangular wedge of bright red/white/green, sweet juiciness forbids us to take life too seriously and shouts, “SUMMER!!!” As if that weren’t enough, watermelon is packed full of nutrition, hydrates and is low-fat. While many of us think of watermelon as a great snack option, when you tally up its nutritive value, you might consider making this all-star a feature player in your cuisine.
Watermelons are an excellent source of several vitamins: vitamin A, which helps maintain eye health and is an antioxidant; vitamin C, which helps strengthen immunity, heal wounds, prevent cell damage, promote healthy teeth and gums; and vitamin B6, which helps brain function and helps convert protein to energy.
Tomatoes have been highly touted as a great source for lycopene, a powerful antioxidant that helps fight heart disease and several types of cancer — prostate cancer in particular.  Watermelon, however, has the highest concentrations of lycopene of any fresh fruit or vegetable.
If your little ones don’t dig into their swiss chard, lima beans or spinach — all great sources of potassium — consider offering them a serving of watermelon instead.  It is a great source of potassium, which helps muscle and nerve function, helps maintain the body’s proper electrolyte and acid-base balance, and helps lower the risk of high blood pressure.
Watermelon also contains the amino acids citrulline and arginine, which can help maintain arteries, blood flow and overall cardiovascular function.
Alone or in a fruit salad are the most common ways many of us eat watermelon. While eating the meat of the fruit is the best way to take advantage of all of its nutrients, this is one of my favorite bits of summer refreshment. I get a version of this from my local burrito truck. The key to making this great: don’t oversweeten it. With just a touch of sweetness, it’s heavenly.
Watermelon Agua Fresca (Fresh Water)

• 3 cups cubed, seeded watermelon
• 1 1/2 cups water
• juice from 2-3 limes
• natural sweetner, to taste

In a blender, puree the watermelon, then strain it through a fine sieve. In a pitcher, mix the strained juice with water. Add lime juice and natural sweetener to taste. Serve cold over ice.

Related articles by Zemanta

• Mouthwatering Watermelon (lifescript.com)
• Watermelon the perfect summer fruit! (teachstreet.com)
• Watermelon Agua Fresca (christiescorner.com)
• Carotenoids - Lycopene, Zeaxanthin and More (lifescript.com)
• Turbo-Charge Your Nutrition with Superfoods (wisebread.com)
• Cool down with sweet and savory watermelon recipes (seattletimes.nwsource.com)

Surprising Health Benefits of Watermelon

I found this Article in Care2 Newsletter

Surprising Health Benefits of Watermelon

posted by Terri Hall-Jackson Aug 1, 2010 4:03 pm

 

Some foods are fun to eat, and watermelon is definitely one of them.  That triangular wedge of bright red/white/green, sweet juiciness forbids us to take life too seriously and shouts, “SUMMER!!!” As if that weren’t enough, watermelon is packed full of nutrition, hydrates and is low-fat. While many of us think of watermelon as a great snack option, when you tally up its nutritive value, you might consider making this all-star a feature player in your cuisine.
Watermelons are an excellent source of several vitamins: vitamin A, which helps maintain eye health and is an antioxidant; vitamin C, which helps strengthen immunity, heal wounds, prevent cell damage, promote healthy teeth and gums; and vitamin B6, which helps brain function and helps convert protein to energy.
Tomatoes have been highly touted as a great source for lycopene, a powerful antioxidant that helps fight heart disease and several types of cancer — prostate cancer in particular.  Watermelon, however, has the highest concentrations of lycopene of any fresh fruit or vegetable.
If your little ones don’t dig into their swiss chard, lima beans or spinach — all great sources of potassium — consider offering them a serving of watermelon instead.  It is a great source of potassium, which helps muscle and nerve function, helps maintain the body’s proper electrolyte and acid-base balance, and helps lower the risk of high blood pressure.
Watermelon also contains the amino acids citrulline and arginine, which can help maintain arteries, blood flow and overall cardiovascular function.
Alone or in a fruit salad are the most common ways many of us eat watermelon. While eating the meat of the fruit is the best way to take advantage of all of its nutrients, this is one of my favorite bits of summer refreshment. I get a version of this from my local burrito truck. The key to making this great: don’t oversweeten it. With just a touch of sweetness, it’s heavenly.
Watermelon Agua Fresca (Fresh Water)

• 3 cups cubed, seeded watermelon
• 1 1/2 cups water
• juice from 2-3 limes
• natural sweetner, to taste

In a blender, puree the watermelon, then strain it through a fine sieve. In a pitcher, mix the strained juice with water. Add lime juice and natural sweetener to taste. Serve cold over ice.

Related articles by Zemanta

• Mouthwatering Watermelon (lifescript.com)
• Watermelon the perfect summer fruit! (teachstreet.com)
• Watermelon Agua Fresca (christiescorner.com)
• Carotenoids - Lycopene, Zeaxanthin and More (lifescript.com)
• Turbo-Charge Your Nutrition with Superfoods (wisebread.com)
• Cool down with sweet and savory watermelon recipes (seattletimes.nwsource.com)

Herbal Candies

Image via Wikipedia

By Tina Sams, from
The Essential Herbal Magazine

 A couple of years ago, Marty Webster wrote about making horehound lozenges, and the instructions were very inspirational for me.  Before I knew it, all kinds of ideas were running through my head!
Oh, it started simply enough.... what about elderberry?  Maybe something relaxing?  Oh! And Holy Basil "on the go"!
All you need is a candy thermometer, a large, heavy pan, and an afternoon.  A helper for cutting in the end helps too.
When I was a kid, one of my best friends was from a large farming family, and they had an interesting side business.  They made hard candies in about 15 flavors.  On candy making nights, I would often stay overnight and help, because many hands were needed.  In their basement, they had a stove, and would set 4 kettles filled with sugar, water, and Karo syrup to boil.  There was a ping-pong table (probably reinforced) that took up most of the room, and we were stationed all around the table with heavy shears. The table was dusted with confectioners sugar. The father would heave a marble slab up onto the head of the table.  As the first kettle reached the right temperature, he'd pour the molten mixture onto the slab, and work it with paint scrapers.  Then he'd add the color and flavor and continue to fold the sweet, thickening mixture together.  Finally, he'd start to cut it into fat 1/2" wide strips, and toss them out to us to cut into bite-sized pieces.  It had to be cut quickly before hardening, but those first few strips were soft and very warm.  We would always sample a piece or two.  Quality testing at its finest.  By the end of the night, there would be bins full of candy, and a bunch of kids high on sugar.
These memories also inspired me.  I'm sure that that production set-up would not satisfy today's regulations, but it sure was fun.
The recipe I use is:

• 3/4 to 1 cup of strongly infused herbal "tea"
• 2 1/2 cups of sugar
• 1/2 cup corn syrup

I have not had a chance to experiment with honey, and I believe that one could use all sugar, but this recipe worked well for me.  You may want to try a few variations if the corn syrup is objectionable.

• To make the tea, I put the herbs, berries, etc., in a pint jar and covered with boiling water, allowing it to steep for several hours.  Then I strained it and squeezed the dickens out of the pulp to get all the good stuff.  If there is less than a cup of liquid, that's fine. 
• Put the liquid into a large (at least 2 quart) pan.  It bubbles up a lot during cooking, so you need a lot of space.
• Add the corn syrup and stir to blend. Add the sugar and turn on medium high heat.  Stir only until the sugar is dissolved.  Set the thermometer on the side of the pan, with the tip in the liquid, but not touching the bottom of the pan.

Let 'er rip!

• While it cooks, grease a 10 x 13 glass cooking dish and put down plastic wrap on a surface where you'll be doing the cutting - probably 2' x 3' is sufficient.  Sift confectioners sugar or cornstarch over the plastic wrap.
• When the temperature of the candy reaches 300 degrees, turn off the heat and stir briefly.
• Pour it into the baking dish.  Have something under the dish to protect the counter from heat.
• Wait a minute or two, and lift the edge of the candy to see if it can be lifted to cut.  When this is possible, use scissors to cut a strip, and toss it out to a waiting helper who will cut it into pieces.  This really is difficult to do alone, but it's possible.  Keep cutting the strips until it is finished.

If the candy in the baking dish hardens before you've finished, you can place it into the oven and heat it, but it will probably stick to the dish.  I've taken out the whole piece that is leftover, melted it in another pan, and repoured it into the original baking dish.  Clean-up is easy, hot water dissolves the candy.

Here are the infusions I started with:

Elderberry Bits

• 1 cup fresh elderberries
• 2 slices ginger
• zest from one lemon

Lemon Balm Bombe

• 3/4 cup freshly picked lemon balm
• 1/4 cup freshly picked passionflower leaves, flower, tendrils
• 1/4 cup blueberries
• zest from one lemon
• 20 drops of lemon eo just before pouring into baking dish

Tulsi Twist

• 3/4 cup freshly picked holy basil
• 1/4 cup dried goji berries
• 1/4 cup freshly picked chocolate mint

Herbalicious Medley

• juice and zest from one orange and one lemon
• 1/4 cup holy basil
• 1/4 cup elderberry
• 2 slices ginger
• 3 rose geranium leaves
• sprig of lemon thyme
• sprig of rosemary
• sprig of lemon verbena
• 1/4 cup mint
• 2 pods cardamom

I hope you give herbal candy making a try, and if you do, let me know what you made!

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Herbal Candies

Image via Wikipedia

By Tina Sams, from
The Essential Herbal Magazine

 A couple of years ago, Marty Webster wrote about making horehound lozenges, and the instructions were very inspirational for me.  Before I knew it, all kinds of ideas were running through my head!
Oh, it started simply enough.... what about elderberry?  Maybe something relaxing?  Oh! And Holy Basil "on the go"!
All you need is a candy thermometer, a large, heavy pan, and an afternoon.  A helper for cutting in the end helps too.
When I was a kid, one of my best friends was from a large farming family, and they had an interesting side business.  They made hard candies in about 15 flavors.  On candy making nights, I would often stay overnight and help, because many hands were needed.  In their basement, they had a stove, and would set 4 kettles filled with sugar, water, and Karo syrup to boil.  There was a ping-pong table (probably reinforced) that took up most of the room, and we were stationed all around the table with heavy shears. The table was dusted with confectioners sugar. The father would heave a marble slab up onto the head of the table.  As the first kettle reached the right temperature, he'd pour the molten mixture onto the slab, and work it with paint scrapers.  Then he'd add the color and flavor and continue to fold the sweet, thickening mixture together.  Finally, he'd start to cut it into fat 1/2" wide strips, and toss them out to us to cut into bite-sized pieces.  It had to be cut quickly before hardening, but those first few strips were soft and very warm.  We would always sample a piece or two.  Quality testing at its finest.  By the end of the night, there would be bins full of candy, and a bunch of kids high on sugar.
These memories also inspired me.  I'm sure that that production set-up would not satisfy today's regulations, but it sure was fun.
The recipe I use is: